-I love the Starbucks’ lemon loaf they served up in Pennsylvania but, here in the Keys its just not the same. Maybe it has to travel further here in non-climate control trucks….I don’t know, all I do know is it just a heavy slice with sticky half-melted glaze. So to enjoy that flavor again, I’ve taken the best parts of a few lemon cake recipes to try and get the perfect flavor and texture lemony cake with a tangy, hard lemon glaze.
Lemon Cream Pound Cake
• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 3/4 tsp salt
• 3 cups sugar
• 1 cup unsalted butter, room temperature
• 1/2 cup shortening, room temperature
• 5 large eggs
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 6 Tbsp lemon juice*
• zest of 1 lemon, shreds or grated
Preheat oven to 350F
Spray or butter and flour one large Bundt pan (or, alternately, you can make two loaf pans).
Sift flour, baking powder and salt into medium bowl. Set aside.
Cream together butter, shortening and sugar in your stand mixer, on low, until light and fluffy. Add eggs one at a time, beating until well blended after each one.
Lightly whisk the heavy cream and milk together to blend.
Add dry ingredients in three additions to butter mixture alternately with milk/cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
Pour batter into prepared pans, stopping at least a half-inch from the top rim of the pan(s). Bake the cake(s) until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.
Meanwhile, prepare your lemon glaze:
**Lemon Cream Glaze:
• 2 cups confectioners’ sugar, more or less to reach desired consistency
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 TBSP fresh lemon juice
• grated zest of one lemon
Beat together all the glaze ingredients until smooth and desired consistency. Pour glaze over the cake top after the cake has thoroughly cooled and then allow glaze to harden before covering.
*note: you’ll need about 3-4 lemons for this cake between the cake & glaze.
**This will make a lot of glaze. I like to build up layers for a fairly thick glazing. If you only want a hint of glaze simply cut the recipe in half.